Wednesday, March 7, 2007

Creamy Turkey Pot Pie

Today was SOOO cold- I'm not sure it rose above 3 degrees. It felt like a pot pie day. The freezer yielded some frozen turkey and corn. There were portobello mushroom caps and carrots in the fridge. I always have chicken bouillon paste, fresh garlic, milk, some sort of potato (sweet this time) and flour. That's all I needed to make a special version of turkey pot pie. Here it is:
Turkey Pot Pie Casserole Dinner
2 cups frozen corn
2 cups chopped cooked turkey
1 Tablespoon olive oil
2 portobello mushroom caps, roughly chopped
3 cloves garlic
1 Tablespoon Chicken bouillon paste
1 cup chopped baby carrots (peas would be good too)
2 medium sweet potatoes
4 Tablespoons butter
4 Tablespoons flour
4 cups milk
1/4 teaspoon nutmeg
3 Tablespoons chicken bouillon paste
a few grinds black pepper
3 small or 2 medium sweet potatoes
In a 2" high approx 14" diameter casserole layer corn and turkey.
In a medium saucepan, saute the chopped mushrooms, carrots and garlic in the olive oil for 5 minutes. Add 1 t of the bouillon and cook 5 minutes more. Pour the cooked mushroom mixture over the top of the turkey. Peel and cut the sweet potatoes into 1/2"slices. Place sweet potatoes in a microwavable dish and cook in microwave for 4 minutes.
While the sweet potatoes are cooking melt the butter in the same pan you used to cook the mushrooms. Add the remaining 3 T chicken bouillon. Whisk in the flour and cook for three or four minutes stirring constantly. Add the nutmeg and pepper. Whisk over medium heat until well combined and thickened about 10 minutes. Arrange the slices of sweet potatoes over the mushrooms and turkey, making a pretty design as you lay them out. Pour the thick sauce evenly over the top of the sweet potatoes. Bake 1 hour in a 350 degree oven. Serve with a salad if you like.

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